Key Lime Pie for One

Course Dessert

Cuisine American

Keyword dessert for one, mini key lime pie, ramekin dessert, small batch pie

Prep Time 10

Cook Time 30

Total Time 40

Servings 1 serving

A single key lime pie baked in a ramekin, with a graham cracker crust and a tart lime filling, topped with whipped cream if you like.

Ingredients

Crust

¼ cup graham cracker crumbs (about 2 full graham cracker sheets)
1 tbsp salted butter melted

Filling

2 large egg yolks
2½ tbsp lime juice
¼ cup sweetened condensed milk

Optional whipped cream

¼ cup heavy cream
1 tsp granulated sugar
¼ tsp vanilla extract

Directions

Heat the oven to 350°F. Stir the graham cracker crumbs into the melted butter and press firmly into the bottom of a 10-ounce ramekin.
Bake the crust for 15 minutes, then let it cool.
Whisk the egg yolks with the lime juice, then whisk in the condensed milk until smooth and a little thick.
Pour the filling over the cooled crust and bake for 15 minutes, until the edges are set and the center still jiggles slightly.
Let it cool on the counter for 20 minutes, then refrigerate for at least 3 hours.
For the whipped cream, beat the heavy cream, sugar, and vanilla for 2 to 3 minutes, until soft peaks form. Spoon it on the pie just before serving.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg yolks counted as raw egg yolk (one large yolk 17 g). Brands and portions vary, so use it only as an approximation.